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    You are in: Home / Recipes / Biscotti alla Parmigiana Recipe
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    Biscotti alla Parmigiana

    Average Rating:

    3 Total Reviews

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    • on January 01, 2013

      I am an experienced baker ,especially with refrigerator doughs and this is the first recipe that I have had to throw away. The flavor was fine but the result after baking was a mess of crumbs that could not retain any shape.

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    • on December 23, 2013

      My biscuits also fell apart - my dog had a feast! Because I'm not an experienced baker I follow the recipes to the letter then change it as I need to. Comparing this recipe to my super successful Scottish Shortbread recipe, the flour and butter ratio seems to be wrong. I loved the taste but will change the ratios to a shortbread ratio and try again.

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    • on November 05, 2009

      Very easy to prepare. I think I slightly over-processed my mixture (forgot about it) and ended up with a smoother mixture than desired. Nonetheless, after refrigeration it was easy to handle. Rather than rolling it out, I formed it into logs and sliced off pieces of dough, this worked well for me. the dough did tend to soften, and then I would pop it back it in the fridge as directed. I got a very rich savoury biscuit, I loved them, although they were a little rich for my daughters. You couldn't a lot at one go! I used fresh rosemary from my garden and finely grated parmesan. These baked nicely, around 10 minutes is good. Very nice recipe, thank you seahorse!

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    Nutritional Facts for Biscotti alla Parmigiana

    Serving Size: 1 (455 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 96.7
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 5.1 g
    Cholesterol 22.1 mg
    Sodium 82.2 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 2.0 g


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